Vincenzo’s Platehttps://www.vincenzosplate.com
Italian Food RecipesWed, 22 May 2019 22:45:34 +0000enhourly1https://wordpress.org/?v=4.9.10PORCHETTA | How to Make Porchetta at Homehttps://www.vincenzosplate.com/recipe-items/porchetta/
https://www.vincenzosplate.com/recipe-items/porchetta/#respondThu, 02 May 2019 09:26:43 +0000https://www.vincenzosplate.com/?post_type=recipe&p=7979Porchetta is deliciously moist rolled pork belly, covered with a crisp, crunchy skin and seasoned with fresh green herbs giving it the most sensational flavour. It is traditionally slow cooked for several hours in a wood fire oven and my Dad, who has been making it for 20 years, is the master who will share his techniques! Not for the faint hearted, good porchetta does require some patience…but the end result is literally MELT-IN-YOUR-MOUTH ridiculously, great.

]]>PORCHETTA RECIPE
Porchetta is deliciously moist rolled pork belly, covered with a crisp, crunchy skin and seasoned with fresh green herbs giving it the most sensational flavour. It is traditionally slow cooked for several hours in a wood fire oven and my Dad, who has been making it for 20 years, is the master who will share his techniques! Not for the faint hearted, good porchetta does require some patience…but the end result is literally MELT-IN-YOUR-MOUTH ridiculously, great.

PORCHETTA TIP: Make sure you request a beautiful pork belly cut from your butcher. It’s very important it has the fat on it, because this will help the porchetta to remain moist when cooking away.

Sprinkle salt over the pork belly – all over it, making sure to cover the edges, sides and the middle. Repeat with pepper, and nutmeg.

To add to the flavour of the porchetta, place fresh (or dried) bay leaves on top, putting them side by side (positioning them horizontally).

Next up, open the bottle of Brandy, and covering half of the opening with your finger, drizzle it sparsely over the top of the porchetta, being sure not to pour too much out at once.

Now, let the porchetta rest, at room temperature, allowing the aromas to infuse into the meat, for 3 hours.

In the meantime, get your cylinder, and cut a piece of net which will fit the width of the porchetta, placing it over one end, and stretching it over the sides, until you are 2/3 way to the top and leaving some excess hanging at the bottom.

Pull down the net from the centre (gently!) and twist it slightly, then tie this into a double knot – so the porchetta doesn’t fall out!

VINCENZO’S PLATE TIP: The net needs to be tight, and hug the cylinder, as this is what will help it to keep its form but you need to leave excess at the bottom, so it has room to move.

Once the wait is up, it’s time to get back to your belly! Remove the bay leaves, then pick up one end of the pork, and start to roll it into a log-like shape, keeping the layers tight and pressing down firmly to make sure there are no gaps.

Once finished, hold the cylinder upright (you might need some help!) and push the roll firmly down into the cylinder, shaking it, until it falls through and helping it down, and all the way out.

When it is out, twist the open end of the net, and turn the porchetta over, slapping it hard to make sure it is tightly rolled and then tie a firm knot around this end too.

HOW TO COOK THE PORCHETTA:

Using foil, wrap the porchetta completely, using a few pieces, to make sure there are no gaps. Cover each end too, pressing down to keep it firmly on the pork.

Now, using a fork, prick the foil almost all over – but be gentle as there is no need to do this to the meat. This technique, will help the fat to come out.

Pre-heat a woodfire oven to 300 degrees celcius (or 572F).

Get the tray, and place the grill rack inside, then pour water into the bottom of it, making sure it doesn’t touch the porchetta. This is the best technique to allow the fat to drip and prevent it from sticking to the pan. It will also help to cook the meat, with the vapour it will produce, keeping it tender.

Place the tray in the oven, and leave it to cook for 10hr at this temperature.

After 10 hours, remove it from the oven, take off the aluminium foil, then place it back on the rack and in the oven for between 1-1.5 hour.

This extra time, will allow for the crust to form and requires you to turn the porchetta over every 20min or so, to ensure it is consistently crunchy all-round!

Now…just a little more patience! Remove it from the oven, leave it to rest, covered with a tea towel or cloth for 2 hr….then it’s time to DEVOUR it!

HOW TO SERVE:

Cut into the crust of the porchetta using a sharp knife, and removing part of it, breaking it into pieces. Then slice the delicious creation , serving it up with several pieces each of the crust…or maybe just a few so you can save them all for yourself!

]]>https://www.vincenzosplate.com/recipe-items/porchetta/feed/0BEST BURGER RECIPEhttps://www.vincenzosplate.com/recipe-items/best-burger-recipe/
https://www.vincenzosplate.com/recipe-items/best-burger-recipe/#respondMon, 29 Apr 2019 03:23:27 +0000https://www.vincenzosplate.com/?post_type=recipe&p=7971For the best burger recipe on the planet, my trusty food truck operating duo from Norma’s Bar are revealing the secrets to their burgers which have hit viral status in Australia! Dwelling from Italy, but making a mean American style burger, Agnese and Massimo have perfected the smashed patty in a crispy milky bun, adding all the sweet and salty flavours you desire and creating the ultimate foodgasm style burger. And yes, it’s totally doable in your home kitchen!

]]>BEST BURGER RECIPEFor the best burger recipe on the planet, my trusty food truck operating duo from Norma’s Bar are revealing the secrets to their burgers which have hit viral status in Australia! Dwelling from Italy, but making a mean American style burger, Agnese and Massimo have perfected the smashed patty in a crispy milky bun, adding all the sweet and salty flavours you desire and creating the ultimate foodgasm style burger. And yes, it’s totally doable in your home kitchen!

Best burger recipe in town means the most delicious sauce! Start by combining mayonnaise, sriracha sauce and maple syrup together. Mix really well, until you get a smooth consistency.

Cut the milk bun in half and add a small amount of butter (if you like it).

Next, make sure you have heated up your hot plate, and place the bread on top, inside of each side, facing down.

Let it toast until it browns nicely, as this will ensure yours will be the best burger recipe friends will fight over – it will help keep any moisture out of the bread, and mean it isn’t soggy!

Squirt some sauce on the bottom of the burger bun – but not too much (don’t worry, you’ll add even more to the top!)

Then add 3 pickles, a couple of small leaves of green ochre lettuce and 2 slices of tomato.

Best burger recipe means there must be bacon! So, place 3 strips of bacon on the hot plate, let it sizzle and crisp up for a few minutes, before turning it over and making sure to cook the other side just as well.

Using tongs, place the bacon into a bowl full of maple syrup and leave it to soak and infuse for a few minutes.

Next, cook up your smash patty by placing it on the hot plate, pressing down on it, then on all edges. Add some salt and pepper, and when the juices begin oozing out, flip it over to reveal crispy, crumb-like texture and let the other side cook.

Add 2 slices of cheese on top of the patty while it is still cooking, so it melts perfectly while it’s still nice and hot! Mouth-watering yet? Almost there!

Once the smash patty is cooked to perfection, place it on a resting rack, so all the juices drip off (and don’t end up making your bread wet!)

While the best burger patty and cheese is resting, add the bacon strips on top, by using tongs and making sure the maple syrup drips off it first.

Transfer the smash patty with cheese and bacon to the top of the tomatoes…add a GENEROUS amount of sauce to the top of the bun and place it on top.

Press down slightly…..and EAT AWAY.

I assure you, this is the best burger recipe you will ever make. Try it and let me know about your foodgasm later!!!

]]>https://www.vincenzosplate.com/recipe-items/best-burger-recipe/feed/0CAST IRON PIZZA – Pizza in a Panhttps://www.vincenzosplate.com/recipe-items/cast-iron-pizza/
https://www.vincenzosplate.com/recipe-items/cast-iron-pizza/#respondWed, 27 Mar 2019 10:56:02 +0000https://www.vincenzosplate.com/?post_type=recipe&p=7951Cast iron pizza is crispy, golden and you’ll be surprised by how deeeelicious the taste is. This easy-to-make recipe, will get you addicted to making pizza at home, using your cast iron pan. Try it with a variety of toppings and wait for the crunch when you dig in. This version is a traditional margherita, using my pizza dough made with dry yeast. Stop drooling, start making.

]]>CAST IRON PIZZA
Cast iron pizza is crispy, golden and you’ll be surprised by how deeeelicious the taste is. This easy-to-make recipe, will get you addicted to making pizza at home, using your cast iron pan. Try it with a variety of toppings and wait for the crunch when you dig in. This version is a traditional margherita, using my pizza dough made with dry yeast. Stop drooling, start making.

METHOD:
1. Cast iron pizza is easy to cook but still requires delicious dough to be prepared first! Add 500ml water to the mixing bowl, along with a small sprinkle of flour and 4g dry yeast.
2. Mix this together using the stand mixer until the yeast and flour have more or less dissolved.
3. Next, add 500g of flour to the bowl and mix for a minute, before adding the salt and the rest of the flour.
4. Now, leave the mixer to combine all of your ingredients and turn the dough into a ball – when it starts to form, it will become much noisier as the ball hits the sides, and the dough is now ready!

5. Prepare a mixing bowl, by drizzling some EVOO in it and basting it around the sides, before placing the ball of pizza dough for your cast iron pizza inside.
6. Using your hands, knead the ball of pizza dough inside the bowl, covering it with the EVOO and forming a round ball.
7. Cover the bowl with Cling wrap, making sure to leave no gaps so that air doesn’t get in and the dough can grow!
8. Then, let it rest for around 2 hr, before placing it in the fridge for 18-24hr to grow.
9. Once the pizza dough has had time to rest, it should grow nicely in the bowl!
10. Remove the dough from the bowl, and place it on a chopping board/kitchen bench stretching it out, and cutting it half.
11. Now it’s time to cut a piece and create small pizza balls, each which should weigh 250g.

VINCENZO’S PLATE TIP: Dust your hands with flour so it is easier to work the dough as it might be a bit sticky!

12. To create the balls, don’t over work them, just enough to make them round, and then move them onto a tray, dusted with flour beforehand.
13. Once all the balls are made, gently cover them with a tea towel and leave them to rest for at least 1 hour.

STEP TWO | HOW TO MAKE THE CAST IRON PIZZA

INGREDIENTS:
Pizza dough
EVOO
Flour for dusting
Fresh tomato sauce

UTENSILS:
Cast iron pan – this cannot be substituted!
1. To make the cast iron pizza, first baste the pan with EVOO, as this will help prevent the pizza from sticking.
2. Next, place the cast iron pan on the stove, at a high heat.
3. To prepare the cast iron pizza, get one of your pizza balls, place it on a surface with flour dusted on it, and use it to cover both sides of the dough.
4. Now, to stretch out the pizza, starting from the middle, poke down using both hands, and work it in a circular motion, leaving a gap, for your crust. Turn it over, and stretch it just a little bit – or try your hand at a little spin and stretch in the air if you dare!
5. Now, turn the heat down on the stove, and place the pizza in the pan, stretching it out just enough so it fits and spread some tomatoe sauce on top, leaving space for the crust around the edges.
6. Place cubes of mozzarella over the cast iron pizza, along with a generous sprinkle of parmesan cheese and a drizzle of EVOO.
7. This is the process to cook the edges of the pizza. Move it around every so often by lifting the pan and turning it in a circular motion so it shifts around and doesn’t stick to the bottom. Then add a few basil leaves.
8. After 3-4 minutes, move the pan to your oven, pre-heated to 250 degrees celcius/482F, making sure you use the GRILL setting only and be sure to leave the oven door open!
9. Cook the pizza in the oven until it gets golden and crispy. This will take between 5-8 minutes.

HOW TO SERVE
Top the pizza with fresh basil leaves….and ENJOY HOT & CRISPY!

E ora si mangia, Vincenzo’s Plate…Enjoy!

Join my private exclusive Italian Tours “Italy Unexplored Tour” and experience the Real Italy like you have never seen before.

The tour is exclusive to only 10 passionate foodies and it’s very unique. (Click here to get more details)

Tempted? Watch the video below and enjoy the sightseeing of the greenest region in Europe

]]>https://www.vincenzosplate.com/recipe-items/cast-iron-pizza/feed/0ITALIAN FOOD EXPLAINED | What is Italian Cuisinehttps://www.vincenzosplate.com/italian-food-explained/
https://www.vincenzosplate.com/italian-food-explained/#respondSat, 23 Mar 2019 07:41:44 +0000https://www.vincenzosplate.com/?p=7944ITALIAN FOOD EXPLAINED What makes Italian food, “Italian food”? Its so important to recognise that its about SO MUCH more than pizza and pasta. More than anything, Italian food is about culture; an experience which immerses you entirely in history and therefore tradition and maybe most importantly, love. This is a candid vlog, where I ...

]]>ITALIAN FOOD EXPLAINED
What makes Italian food, “Italian food”? Its so important to recognise that its about SO MUCH more than pizza and pasta. More than anything, Italian food is about culture; an experience which immerses you entirely in history and therefore tradition and maybe most importantly, love.

This is a candid vlog, where I talk you through the importance of understanding how different Italian food is across each region and even more so, across every small town. It is always part of a larger story, and will be sure to make for lasting memories. When you visit Italy, try to steer away from the tourist traps and stereotypical dishes. Find a local, talk to a bus driver even, and you’ll uncover the authenticity you’ve always craved and it will open your eyes to the Italy everyone should know and love.

Dishes which have been in families for generations, restaurants that are like institutions, a second home to the locals and of course FLAVOURS like you’ve probably only ever dreamed of.

Go on, I dare you, enjoy Italy the RIGHT way. Don’t be a tourist, be a local and it will open you up to a whole new world.

]]>https://www.vincenzosplate.com/italian-food-explained/feed/0ITALIAN FISH SOUP – Zuppa di Pescehttps://www.vincenzosplate.com/recipe-items/italian-fish-soup/
https://www.vincenzosplate.com/recipe-items/italian-fish-soup/#respondWed, 13 Mar 2019 08:16:16 +0000https://www.vincenzosplate.com/?post_type=recipe&p=7939Italian Fish soup with chickpeas is a flavoursome dish which can be served as a delicious antipasto – and made within less than 30 minutes. The fish is drowned in a light, yet rich tomato sauce and the combination of chickpeas provides the ideal mix of textures.

]]>ITALIAN FISH SOUPFish soup with chickpeas is a flavoursome dish which can be served as a delicious antipasto or main course – and made within less than 30 minutes. The fish is drowned in a light, yet rich tomato sauce and the combination of chickpeas provides the ideal mix of textures. Join Vincenzo and his Dad, Paolo as they teach you how to make this divine dish which will be the perfect accompaniment to a seafood spread.

]]>https://www.vincenzosplate.com/recipe-items/italian-fish-soup/feed/0SEAFOOD EGGPLANT PARMIGIANAhttps://www.vincenzosplate.com/recipe-items/seafood-eggplant-parmigiana/
https://www.vincenzosplate.com/recipe-items/seafood-eggplant-parmigiana/#respondMon, 04 Mar 2019 08:25:29 +0000https://www.vincenzosplate.com/?post_type=recipe&p=7920Seafood parmigiana. You heard it here first! All the makings of a deliciously bold parmigiana, but with seafood added to the soft, melt-in-your-mouth layers. This drool-worthy dish (sure to be controversial for some) defies the rule of not adding cheese to seafood….but trust me, once you try it, you will realise it’s a game changer. Proudly invented by my mamma e papa!

Seafood parmigiana. You heard it here first! All the makings of a deliciously bold parmigiana, but with seafood added to the soft, melt-in-your-mouth layers. This drool-worthy dish (sure to be controversial for some) defies the rule of not adding cheese to seafood….but trust me, once you try it, you will realise it’s a game changer. Proudly invented by my mamma e papa!

Seafood parmigiana requires the seafood to be carefully prepared first. Using a sharp pair of scissors, cut the cleaned calamari/squid in half, remove the inside (and put it to the side), and slice it into small uneven pieces.

Then, chop the prawns into 5-6 pieces (depending on how big they are).

VINCENZO’S PLATE TIP: Cutting them a little smaller is best, so you then get a taste of the prawns in every bite of your parmigiana!

Chop the top of the eggplant off, then placing the eggplant on its side, slice it into thin strips and place it in layers, into a colander.

On each layer of eggplant, sprinkle salt over the top, as this will create water and remove the bitterness from the vegetable.

Next, put something heavy on top of the eggplants as this will help to compress them and get even more of the water out. Leave this to the side.

Next, put a large pot on top of the stove at a medium heat and add 6 tablespoons of extra virgin olive oil (EVOO).

When the oil has warmed up, add the onion and slightly move it around the pan using a wooden spoon until it becomes golden.

Now add the calamari and let them simmer for a few minutes before adding the white wine, and stirring it through until it evaporates.

To make this seafood parmigiana even more delicious, use a great quality tomato sauce. Pour in 2 bottles, add a pinch of salt, and stir gently.

Add a sprinkle of fresh parsley and mix once again. Then leave to cook for around 20 minutes.

To fry the eggplants, get the colander and remove the pot or weight, then press down with your hand to remove any more of the excess water.

Heat up sunflower oil in a wide pan to 180degrees celcius (356F) and in the mean time, get a flat plate, pour flour over the top, and cover each slice with it by placing it on top of the flour, patting it down then turning it over and repeating this.

Once the oil is ready for frying, place a few slices of eggplant at a time into the pan, and let them cook up, turning them over every now and then to make sure they cook evenly.

VINCENZO’S PLATE TIP: By slicing them thinly, they will fry pretty quickly and need no more than 3 minutes once the oil is hot.

Using a fork, place each eggplant side by side on the paper towels you have prepared on the trays, to let them absorb any excess oil.

To finish the sauce, once it is cooked and turned off, add the prawns/shrimp to the pot and mix them through using a wooden spoon.

Now it’s time to assemble this seafood creation! Pour a scoop of the sauce on to the tray, spreading it into the corners so the parmigiana doesn’t stick to it. Then add a layer of eggplant slices to the bottom, making sure to leave no gaps.

Add generous scoops of seafood sauce to the layer of eggplants, spreading it through so it is completely covered.

]]>https://www.vincenzosplate.com/recipe-items/seafood-eggplant-parmigiana/feed/0BUTTERNUT SQUASH SOUPhttps://www.vincenzosplate.com/recipe-items/butternut-squash-soup/
https://www.vincenzosplate.com/recipe-items/butternut-squash-soup/#respondWed, 20 Feb 2019 10:55:35 +0000https://www.vincenzosplate.com/?post_type=recipe&p=7894Butternut squash soup is a wholesome, delicious meal, and each family has their own version – now, here’s one with a twist! Join me along with Emmy nominated recording artist Alfio from NYC as we turn the traditional pumpkin soup recipe into an Italian inspired one – you might be surprised by some of our special ingredients!

Butternut squash soup is a wholesome, delicious meal, and each family has their own version – now, here’s one with a twist! Join me along with Emmy nominated recording artist Alfio from NYC as we turn the traditional pumpkin soup recipe into an Italian inspired one – you might be surprised by some of our special ingredients!

Pat them dry and then cut the potatoes in half, then again and into cubes, placing them into a bowl.

Next, peel the skin off the Japanese pumpkin and cut it into pieces, making sure you remove any seeds.

Cut your butternut squash in half, and then slice off the top and bottom parts before scooping out the seeds using a spoon.

Next you need to cut it into pieces and remove the skin, placing everything into a large mixing bowl.

Finely dice the Spanish onion along with the garlic cloves and put them to the side and chop up some fresh basil leaves and a few sprigs of rosemary.

Put a pot on the stove at a medium-high heat and add 3-4 tablespoons of extra virgin olive oil. Once this has heated up, add the rosemary, onions, garlic and basil.

Let this gently simmer, stirring it every so often with a wooden spoon before adding half a cup of vegetable stock.

To season, add salt, pepper and dry chilli (if you can handle it!) and continue to mix through.

Once the onions have started to soften, add the passata and mix once again, leaving on a medium temperature to cook through.

Now it’s time for the key pumpkin soup ingredient – pumpkin! Add in the pumpkin and potatoes you cut up earlier and cover them with the remaining chicken stock and 4 x cups of boiling water.

Add 3-4 more fresh basil leaves and a few more sprinkles of salt, then mix through once again.

Leave the vegetables on a medium heat for up to 40 minutes (or until it all starts to soften) stirring every 5-10 minutes.

ALFIO’S TIP: Leave to cool for at least 10 minutes before blending so it is not too hot to work with and you don’t burn yourself!

Now, using a hand blender, mix the ingredients well while still in the pot, creating a rich, thick puree. You can make it as thick or as smooth as you prefer at this point

HOW TO SERVE

Once the butternut squash soup is ready, you can serve it into bowls – our secret touch, is to then add a scoop of mascarpone cream….and mix it through, you will be surprised how incredibly delicious this mix really is!

]]>https://www.vincenzosplate.com/recipe-items/butternut-squash-soup/feed/0STRAWBERRY CHEESECAKE NO BAKEhttps://www.vincenzosplate.com/recipe-items/strawberry-cheesecake-no-bake/
https://www.vincenzosplate.com/recipe-items/strawberry-cheesecake-no-bake/#respondThu, 14 Feb 2019 09:42:59 +0000https://www.vincenzosplate.com/?post_type=recipe&p=7888STRAWBERRIES CHEESECAKE NO BAKE You won’t be able to resist this delicious no-bake dessert! It’s light and fluffy, with a crumbly chocolate biscuit base mixed with fresh strawberries. The flavours are just like a strawberry milkshake - only with a crunch!

You won’t be able to resist this delicious no-bake dessert! It’s light and fluffy, with a crumbly chocolate biscuit base mixed with fresh strawberries. The flavours are just like a strawberry milkshake – only with a crunch!

Method:1. Cut 100-150g strawberries into quarters and put them in a saucepan.
2. Place this on the stove, at a low heat and add the strawberries.
3. Add a teaspoon of water, another of sugar, and mix together well.
4. Increase the temperature to a medium heat and continue to mix every minute or so.
5. The strawberries will start to soften and form a liquid. Once this happens, switch off the stove and put to the side.
6. Using a hand blender, blend the strawberry mixture until there are no pieces left and leave to cool completely.
7. Place the ricotta in a large mixing bowl/stand mixer and whisk well.
8. Once the strawberry mixture has cooled, add it to the whisked ricotta and mix it through, adding 50g icing sugar too.
9. When all the ingredients are combined, use a spatula to scoop the cream into a piping bag.
10. Crush up a packet of Mulino Bianco Baiocchi Biscuits into a crumble.
11. To assemble the dessert cups, first place a sprinkle of biscuits into the bottom of each glass.
12. Pipe a layer of strawberry cream over the top, then add finely sliced pieces of strawberries, another layer of crumble, and another of cream.
13. Top with a quarter of a strawberry, half a biscuit and a mint leaf to garnish.

Super Easy No Bake Strawberry Cheesecake served in a glass

E ora si mangia, Vincenzo’s Plate…Enjoy!!!

Join my private exclusive Italian Tours “Italy Unexplored Tour” and experience the Real Italy like you have never seen before.

]]>https://www.vincenzosplate.com/recipe-items/strawberry-cheesecake-no-bake/feed/0ARRABBIATA PASTA SAUCE aka Pasta all’Arrabbiatahttps://www.vincenzosplate.com/recipe-items/arrabbiata-pasta-sauce/
https://www.vincenzosplate.com/recipe-items/arrabbiata-pasta-sauce/#respondTue, 12 Feb 2019 12:20:49 +0000https://www.vincenzosplate.com/?post_type=recipe&p=7874Arrabbiata pasta sauce is a simple recipe for spicy tomato sauce that uses fresh ingredients right from the garden! It is bold in flavour thanks to the combination of chilli and peeled tomatoes with just the right amount of fresh parsley. Sprinkle it with pecorino cheese and you will have a healthy, delicious, vegetarian meal you can enjoy almost any time of the day. But BEWARE, Arrabbiata means “angry” because it’s traditionally enjoyed quite HOT.

Arrabbiata pasta sauce is a simple recipe for spicy tomato sauce that uses fresh ingredients right from the garden! It is bold in flavour thanks to the combination of chilli and peeled tomatoes with just the right amount of fresh parsley. Sprinkle it with pecorino cheese and you will have a healthy, delicious, vegetarian meal you can enjoy almost any time of the day. But BEWARE, Arrabbiata means “angry” because it’s traditionally enjoyed quite HOT.

Method:1. Put a large pot with 5L water on the stove so the water starts to boil in preparation for the pasta to boil.
2. Place a wide pan on medium heat and add 2-3 generous tablespoons of EVOO to it.
3. Crush 2 x cloves of garlic and add them to the pan, before mixing the most important ingredient to our pasta all’arrabbiata: finely chopped chilli to the pan too.
4. Mix this through well, dropping it to a lower temperature if it is getting too hot!
5. Put the peeled tomatoes into a large mixing bowl, and using your stainless steel masher, break down the tomatoes, so you are left with a thick, rich puree.
6. Add salt and pepper to the tomatoes and mix it through well.
7. Once the garlic and chilli have simmered for a couple of minutes, add the tomato puree for your pasta all’arrabbiata and mix it through well.
8. Leave the sauce on a medium heat for 15 minutes, mixing it every now and then.
9. The water should have boiled by now, so after you’ve added a small handful of rock sale – and while waiting for the sauce – add the Busiati Trapanesi and leave to cook until al-dente, for approximately 12 minutes.
9. A couple of minutes before the Arrabbiata sauce is ready, add the chopped parsley and break up some fresh basil and drop it in.
10. Strain the pasta and add it to the pan while it is still on the stove, lathering it completely in the sauce.

VINCENZO’S PLATE: Add a small amount of the boiling water to the sauce to help it spread all over the pasta.

11. Sprinkle grated pecorino cheese all over the pasta all’arrabbiata, then mix it through.
How to serve:Serve up a few delicious scoops of pasta on to a flat plate and sprinkle some pecorino cheese over the top along with some fresh parsley.
Add a small parsley or basil leaf to the centre – and a small chilli too for decoration if your guest likes it extra spicy.

Cheese twists with pesto are crunchy sticks of goodness that everyone will love. With basil pesto and salty prosciutto, you’ll never buy boring breadsticks again. Best enjoyed right out of the oven, add these cheese sticks to your best antipasto platter.

Method:1. To make the Cheese twists, place one sheet of baking paper on top of the chopping board.
2. Place a sheet of puff pastry on top of the baking paper and drizzle extra virgin olive oil (EVOO) on top. Then, spread it all over the sheet using a pastry brush, covering each side.
3. Lather one side of the second sheet of pastry with EVOO too and put it to the side.4. Get a generous scoop of Barilla basil pesto and put it in the middle of the pastry sheet. Then use the back of the spoon to lather the pesto all over it.

VINCENZO’S PLATE TIP: Cheese twists are best served with a cheese that stretches once melted, my favourite is Provolone Dolce.5. Next, lay the slices of cheese side by side, covering the whole sheet and using between 6-8 slices.6. Place thin slices of prosciutto on top of the cheese before sealing it with the second sheet of puff pastry (making sure you have the side with oil facing down.7. Now cover the pastry with a sheet of baking paper, and using the rolling pin, press down gently (rolling back and forth) so that it all seals together really well.

VINCENZO’S PLATE TIP: If it’s a hot day, or you feel the pastry getting sticky, put it in the freezer for a couple of minutes as it’s easier to work with if it’s not too soft.

8. Remove the baking paper and place it on to your baking tray.9. Use the pizza slicer (or a sharp knife) to cut the cheesy twist strips – making them approx. 3cm in width.10. Place a strip on the baking tray and twist it by starting at the centre, and working down the ends next. Gently press any ingredients which may have popped out, back in.11. Repeat this with each strip, and leave a gap between cheese twist as they’ll grow when cooking.12. Put the tray of cheese twists in the oven at 200 degrees Celsius for 30 minutes, turning them once they have cooked for 15 minutes to keep each side nice and crispy!

How to serve:Enjoy with a Prosecco before you start a meal or as part of an antipasto/grazing board. They are best eaten straight out of the oven when they’re still hot and crispy, but can also be enjoyed cold.